Risotto with green vegetables

Ingredients

for 4 persons

1 box of Marie Thumas Romanesco with Parmesan
300 g risotto rice
1 shallot (finely chopped)
2 cloves garlic
1 litre warm vegetable stock
100 ml white wine (optional)
60-80 g Parmesan cheese (grated)
1 knob of butter
Olive oil
Salt and pepper
Optional: pancetta, bacon or pine nuts

Preparation

1. Finely chop the onion and crush the fresh garlic into a paste. Heat a splash of olive oil in a saucepan over medium heat. Gently sauté the onion and garlic, stirring continuously. Do not allow them to brown. Add the risotto rice and cook for 1-2 minutes, stirring regularly.

2. Optional: Deglaze with white wine and allow it to reduce completely.

3. Add the warm vegetable stock.

4. Cover the pan with a lid and let the rice cook over low heat for about 15 minutes. Do not stir. Check the rice regularly. Once the grains have absorbed the liquid, stir the risotto for the first time.

5. Meanwhile, prepare the Marie Thumas vegetables according to the instructions on the packaging.

6. Grate the Parmesan cheese and stir it into the rice mixture. Add the butter and season with freshly ground black pepper to taste.

7. Serve the risotto on a plate and top with the Marie Thumas vegetables.

Optional: Add crispy pancetta, bacon, or pine nuts for extra crunch.